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Baked Eggs in Avocado with Smoked Salmon and Dill-Yogurt Drizzle

2 servings · 3.3 g net carbs

3.3g Net carbs 22.4g Fat 17g Protein 294.4 kcal
Baked Eggs in Avocado with Smoked Salmon and Dill-Yogurt Drizzle

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 10 min  ·  cook 20 min  ·  total 30 min  ·  difficulty medium

Baked eggs are set inside avocado halves alongside smoked salmon and fresh dill. Crispy pan-fried capers in olive oil and a lemon-thinned greek yogurt drizzle finish the dish. The eggs bake at 325°F until the whites are just set while the yolks remain soft, yielding a runny center that blends with creamy avocado. A brief skillet sear browns the capers for crunch and chopped chives add a bright, onion-like note.

Ingredients

  • avocadoAvocado, Raw
    150 g
  • eggEgg, Whole, raw
    2 each
  • smoked salmonSalmon, Fish, chinook, smoked
    80 g
  • greek yogurtYogurt, Greek, plain, nonfat
    30 g
  • dillDill weed
    6 g
  • lemon juiceLemon juice, Raw
    12 ml
  • capersCapers, Canned
    10 g
  • olive oil
    10 ml
  • chivesChives, Raw
    6 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • ovenproof baking dish
  • small skillet

Method

  1. Preheat the oven to 325°F and position a rack in the middle; lightly oil an ovenproof baking dish so avocado halves sit flat.
  2. Halve the avocado and remove the pit, then scoop out about 20 g of flesh from each half to enlarge the egg cavity; set the two prepared halves in the baking dish cut side up.
  3. Break one egg into each avocado cavity (use 2 each total), then evenly sprinkle salt (3 g) and black pepper (1 g) over the eggs and avocado surfaces.
  4. Bake at 325°F for 14–16 minutes, checking at 14 minutes; the whites should be opaque and just set while yolks remain slightly soft.
  5. While the eggs bake, heat a small skillet over medium heat and add olive oil (10 ml). Pat capers (10 g) dry, then add to the skillet and fry for 2–3 minutes until they brown and crisp; transfer to a paper towel to drain.
  6. Stir together greek yogurt (30 g), chopped dill (6 g), and lemon juice (12 ml) in a small bowl to make the drizzle; adjust thickness with an extra 2–4 ml lemon juice if needed.
  7. Remove the baking dish from the oven, top each egg-filled avocado half with torn smoked salmon (80 g total divided), spoon the dill-yogurt drizzle over both, scatter the crisped capers, and finish with chopped chives (6 g). Serve immediately.
Preheat the oven to 325°F and position a rack in the middle; lightly oil an ovenproof baking dish so avocado halves sit flat.

Tips

Pro tip

  • If an avocado cavity is too small, scoop out an additional 15–25 g of flesh to widen it so the egg sits without spilling.
  • If yolks reach desired doneness before whites, tent loosely with foil and return to oven for 1–2 minutes to finish whites without overcooking yolks.
  • Pat capers dry before frying to avoid oil spatter and to get a crisper finish.
  • Use room-temperature eggs for more even baking of whites and yolks.

Frequently asked questions

Can I use tuna instead of smoked salmon?
Yes, tuna can replace smoked salmon. Tuna is leaner and less oily, so add a drizzle of olive oil or a bit more greek yogurt to preserve a silky mouthfeel; the flavor will be milder and the dish will rely more on the lemon-dill drizzle for brightness.
What can I use instead of greek yogurt for the drizzle?
Sour cream or cream cheese can replace greek yogurt. Sour cream thins similarly with lemon juice and stays tangy; cream cheese will be thicker and richer, so mix with a little water or olive oil to reach a spoonable drizzle consistency.
Why did the egg whites stay runny after baking?
Bake time or oven temperature is the usual cause; increase baking by 2–4 minutes at 325°F until whites appear opaque and firm. If the cavity is deep and the white spreads thin, scoop more avocado flesh or bake the halves in a slightly deeper dish so the whites set more evenly.
How do I keep the capers from getting soggy?
Dry capers thoroughly on paper before frying and use a hot skillet with enough olive oil to sizzle immediately. Fry over medium heat for 2–3 minutes until they puff and darken, then drain on paper to preserve their crisp texture.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

3.3g Net carbs 8% 53% 40%
Net carbs Fat Protein
3.3 gNet carbs
17 gProtein
22.4 gFat
5.5 gFiber
294.4Calories

203.7 g per serving

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.